Easy Sweet Potato Casserole With Marshmallows And Pecans!

Flavorful mashed sweet potatoes topped with toasted marshmallows and a brown sugar-cinnamon-pecan streusel is the perfect side dish for Thanksgiving or any holiday celebration. It’s a MUST for the holidays, to be honest, my kids ask for it year round!

The smell of sweet potato casserole makes your entire house smell amazing. with buttery mashed sweet potatoes and a crunchy pecan topping, it’s sure to be a hit with family and guests.

There are many Sweet Potato Casserole recipes floating out there, however, once you try this one, you won’t need any other recipe ever. I also added different toppings to make everyone happy, see the variations below the recipe.

The sweet potato is a source of beta-carotene, as well as Vitamin C and potassium. Also, this Sweet Potato Casserole is very simple to make.

The best part of this casserole is the surprise brown sugar cinnamon filling, a delicious, mid layer of cinnamon goodness. The casserole tastes sweet, almost like a dessert.

The mashed sweet potato mixture underneath all that topping is just lightly sweetened to create the perfect balance between savory and sweet. The crunchy butter pecan crumbles topping really sets it apart.

It’s a great way to spice up the more traditional sweet potato casserole and incorporate fresh, homemade mashed sweet potatoes. This Sweet Potato Casserole is loaded with all that’s good and it makes the best Thanksgiving side dish!

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Easy Sweet Potato Casserole With Marshmallows And Pecans

Flavorful mashed sweet potatoes topped with toasted marshmallows and a brown sugar-cinnamon-pecan streusel. The perfect side dish for Thanksgiving or any holiday celebration.

Place the sweet potatoes in a Dutch oven, and cover with cold water. Then boil until tender; drain, mash and let them cool.

For Seasoning: In a large bowl, mix together the sweet potatoes, eggs, salt, milk, butter, white sugar, and vanilla extract. Mash sweet potato mixture with a potato masher to leave a little bit of texture. Else, use a hand mixer, if desired, to make them extra smooth. Transfer to a 9x13 inch baking dish. Cover, and refrigerate for about 30 minutes.

For the topping: Take another bowl and mix the flour, brown sugar, cinnamon, butter and salt until the mixture clumps together.

Remove the sweet potatoes from the oven. Sprinkle the pecans over the sweet potato mixture. You can also add mini marshmallows to the toppings. (If adding mini marshmallows, add them the final 10 minutes of baking.)

Bake in the preheated oven 30 minutes, or until the topping is lightly brown. Serve Hot

Recipe Notes

Marshmallow Topping:

Omit the pecan topping and bake the casserole for 30 minutes.

Top with about three to four cups of mini marshmallows.

Return to the oven for 10 minutes longer, or until the marshmallows are lightly browned.

Pecan and Marshmallow Topping:

Reduce the pecan topping ingredients by about half and sprinkle all around the edge of the baking dish.

Bake for 30 minutes, then fill the center in with about two to three cups of miniature marshmallows. Continue baking for 10 more minutes, or until the marshmallows are lightly browned.